CN103493886A - Preparation method of fruit/vegetable yoghourt pulp - Google Patents
Preparation method of fruit/vegetable yoghourt pulp Download PDFInfo
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- CN103493886A CN103493886A CN201310471541.8A CN201310471541A CN103493886A CN 103493886 A CN103493886 A CN 103493886A CN 201310471541 A CN201310471541 A CN 201310471541A CN 103493886 A CN103493886 A CN 103493886A
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Abstract
The invention discloses a preparation method of fruit/vegetable yoghourt pulp. The preparation method comprises the following steps: cleaning and slicing fruits/vegetables to obtain fruit/vegetable slices; mixing the fruit/vegetable slices with yoghourt, and performing pulping to obtain the fruit/vegetable yoghourt pulp, wherein the weight ratio of the fruit/vegetable slices to the yoghourt is 1:(10-2):1; performing vacuum packaging on the obtained fruit/vegetable yoghourt pulp; putting the vacuum-packaged fruit/vegetable yoghourt pulp into an ultra-high-pressure treatment kettle, and performing sterilization treatment under ultra-high pressure to obtain a fruit/vegetable yoghourt pulp product. According to the preparation method of the fruit/vegetable yoghourt pulp, browning during and after pulping of the fruits/vegetables is suppressed by using various browning-suppressing chemical components in the yoghourt; meanwhile, through the nutrition mixing of the yoghourt and the fruits/vegetables, the fruit/vegetable pulp is comprehensive in nutrition. Compared with a heat sterilization technology, an ultra-high-pressure sterilization technology for the fruit/vegetable yoghourt pulp has the advantage that the original color, nutrition and rheological characteristics of the fruit/vegetable yoghourt pulp product can be well maintained.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of preparation method of fruits and vegetables Yoghourt slurry.
Background technology
Fruit vegetable nutrient is abundant, and the active substance of plant in fruits and vegetables plays an important role especially to the maintenance of human body optimum health state, and many active substance of plant have unique anticancer effect.After fruit and vegetable pulping, nutrition more easily is absorbed and used, yet fruits and vegetables, when making beating and after making beating, brown stain very easily occurs, and this can cause its quality to descend, and shelf life shortens.Brown stain is divided into two types of enzymatic browning and non-enzymatic brownings.Enzymatic browning is that the aldehydes matter in tissue is oxidized to coloring matter under the effect of enzyme.Non-enzymatic browning comprises the several types such as Maillard reaction, aldehydes matter oxidation stain, caramelization brown stain and Ascorbic Acid Oxidation brown stain.The brown stain of fruits and vegetables in the storage process is a key issue always.
The means that suppress at present the fruit and vegetable food brown stain have physical control and Chemical Control two classes.The physical control means have oxygen concentration in the blunt enzyme of heat treatment, low temperature inhibitory enzyme activity, ultrafiltration, electric field treatment, adjusting ambient, coating edible film etc.The Chemical Control means have use sulphite or sulfate, use 4-hexyl resorcin, use the 1-methyl cyclopropene, use anthocyanidin, use ascorbic acid and derivative thereof, use acid reduces pH value, use the matrix complexometry, use the chelating agents such as EDTA, use calcium ions, use cysteines, use some protease, use sulfhydryl compound as glutathione, use sulfur-containing amino acid and mercaptan, use honey etc.
For example, the Chinese invention patent application that application number is 200610043022.1 discloses a kind of method of utilizing the liquid nitrogen cryogenics deoxygenation to prevent the fruit and vegetable pulping brown stain: spray liquid nitrogen in pulping process, realization is pulled an oar under the environment of low temperature anaerobic, substantially can keep the natural colour of raw material; The Chinese invention patent application that application number is 200610100095.X discloses a kind of method that reduces the non-enzymatic browning of citrus peel juice: by adding Cys, stop the accumulation of polyphenol and suppress the brown stain of citrus peel juice; The Chinese invention patent application that application number is 200610113686.0 discloses a kind of method that prevents aloe oxidizing brown stain in process: by steep to control the oxidizing brown stain of aloe product by the proteolytic enzyme immersion; The Chinese invention patent application that application number is 200610166203.3 discloses a kind of biotechnology of controlling apple juice to brown: by extract active material from pomace, add in cider, at pressure, be that 1000 PSI, voltage are under 8 KV, in retort, reaction 30-50 minute, effectively control apple juice to brown; The Chinese invention patent application that application number is 201010283156.7 discloses a kind of method of utilizing kojic acid to suppress early crisp pear juice brown stain: utilize the strong inhibition effect of kojic acid to polyphenol oxidase, suppressed significantly the early brown stain of crisp pear juice; The Chinese invention patent application that application number is 201110308952.6 discloses the new method of the anti-brown stain of deoxidation in a kind of Lychee juice drinking production process: utilize the yeast fermentation method deoxidation, thereby suppress the Lychee juice brown stain: the Chinese invention patent application that application number is 201210043177.0 discloses a kind of browning prevention method for fresh apple juice: utilize the ultrasonic brown stain of effectively controlling fresh apple juice.
The combinable use of chemical substance of various inhibition fruits and vegetables brown stain, and reach the effect of unique inhibition fruit and vegetable food brown stain.The discoveries such as Yang Xiubin are used the Multiple preservative solutions of calcium chloride, ascorbic acid, citric acid and Cys can suppress well the brown stain of fresh-cut pears.The discoveries such as Wang Yuan are used the Multiple preservative solutions of ascorbic acid, citric acid and Cys can suppress well the brown stain of fresh-cut water chestnut.The discoveries such as Wang Xuefei are used the Multiple preservative solutions of sodium chloride, ascorbic acid, citric acid and Cys can suppress well the brown stain of Ji mushroom.Xu Xiaochuns etc. find to use the Multiple preservative solutions brown stain of inhibition of potato section well of Cys, phytic acid, citric acid and potassium sorbate.The discoveries such as curtain swan goose are used the Multiple preservative solutions of ascorbic acid, citric acid and sodium hydrogensulfite can suppress well the brown stain of fresh-cut burdock.The discoveries such as Lu Ying are used the Multiple preservative solutions of sodium chloride, ascorbic acid, oxalic acid and Cys can suppress well the brown stain of Fresh-cut Apples.Song Lianjun etc. find to use ascorbic acid, citric acid and EDTA-Na
2multiple preservative solutions can suppress well the brown stain of cider.Wang Weidongs etc. find to use EDTA-Na
2, distannous citrate and ascorbic acid Multiple preservative solutions can effectively suppress the enzymatic browning in the jerusalem artichoke process.The Chinese invention patent application that application number is 200710202637.9 discloses a kind of method that prevents the grape juice brown stain: by grape wine and pectase, dextranase, ascorbic acid, citric acid, pear juice, shitosan or honey are mixed to make a kind of anti-enzymatic regent.The Chinese invention patent application that application number is 201310041555.6 discloses a kind of method for preparing the efficient constituents for suppressing of fruits and vegetables enzymatic browning from maillard reaction product: isolate the efficient constituents for suppressing of multiple low-molecular-weight enzymatic browning from maillard reaction product, can effectively control the fruits and vegetables enzymatic browning.
Yet, existing these methods or can affect the nutrition of fruit and vegetable food and organoleptic quality or operating process too complicated or used the food additives of chemical synthesis or suppressed the effect of brown stain good not or be only applicable to specific fruits and vegetables or power consumption is higher.
Summary of the invention
In view of this, be necessary to provide a kind of preparation method that brown stain is effective, can keep good organoleptic quality and nutritious fruits and vegetables Yoghourt to starch that suppresses.
A kind of preparation method of fruits and vegetables Yoghourt slurry, comprise the steps:
Fruits and vegetables are cleaned out and stripping and slicing, to obtain the fruits and vegetables piece;
Fruits and vegetables piece and Yoghourt are mixed and pull an oar to obtain fruits and vegetables Yoghourt slurry, and wherein the weight ratio of fruits and vegetables piece and Yoghourt is 1:10～2:1;
The fruits and vegetables Yoghourt of gained slurry is vacuumized to packing;
The fruits and vegetables Yoghourt slurry that vacuum packet is installed is put into the ultra high pressure treatment still and is carried out obtaining product after the ultrahigh-pressure sterilization processing.
The preparation method of fruits and vegetables Yoghourt provided by the invention slurry has the following advantages: utilize natural component in Yoghourt to suppress enzymatic browning and the non-enzymatic browning of fruit, vegetable juice; By the nutrition arrangement of Yoghourt and fruits and vegetables, make the nutrition of product more comprehensive simultaneously; Adopt superhigh pressure technique to starch and carry out sterilization the fruits and vegetables Yoghourt of gained, can keep well the original color and luster of product, nutrition and rheology quality, and product at room temperature can be preserved more than 3 months.
The accompanying drawing explanation
Preparation method's flow chart of the fruits and vegetables Yoghourt slurry that Fig. 1 is a better embodiment.
In figure: preparation method's step S300～S303 of fruits and vegetables Yoghourt slurry.
The specific embodiment
Please refer to Fig. 1, preparation method's flow chart of the fruits and vegetables Yoghourt slurry that it is a better embodiment, the preparation method of this fruits and vegetables Yoghourt slurry comprises the following steps:
Step S300, clean out fruits and vegetables stripping and slicing, to obtain the fruits and vegetables piece.Wherein, fruits and vegetables comprise fruit, vegetables, can select different fruits and vegetables according to different eating requirements, for example, the fruit of only selecting high-quality carries out stripping and slicing as raw material, or the vegetables that only select high-quality carry out stripping and slicing as raw material, perhaps select fruits and vegetables to carry out stripping and slicing as raw material simultaneously, fruits and vegetables can adopt the modes such as immersion, water mist sprinkling in water to be cleaned, and fruits and vegetables can be selected arbitrarily according to demand, as banana, apple, carrot, Chinese yam, watermelon and pears etc.
Step S301, mix fruits and vegetables piece and Yoghourt pull an oar to obtain fruits and vegetables Yoghourt slurry, and wherein the weight ratio of fruits and vegetables piece and Yoghourt is 1:10～2:1.Wherein Yoghourt can be the natural fermented type Yoghourt of buying from the market, or the Yoghourt of producing according to national Yoghourt standard production technique self-fermentation.
Step S302, vacuumize packing by the fruits and vegetables Yoghourt of gained slurry.Wherein, vacuum-packed vacuum is 0.075
~0.1 MPa.
Step S303, the fruits and vegetables Yoghourt that vacuum packet is installed slurry is put into the ultra high pressure treatment still and is carried out obtaining product after the ultrahigh-pressure sterilization processing.Wherein, fruits and vegetables Yoghourt that vacuum packet is installed slurry put into the ultra high pressure treatment still and add water or other liquid as transmission medium, then still is processed in sealing; The ultrahigh-pressure sterilization treatment conditions are: pressure is 250
~600 MPa, the processing time is 6
~60 min.
In the preparation method of fruits and vegetables Yoghourt slurry provided by the invention, the Yoghourt used is the wholefood produced by lactobacillus-fermented, lactic acid bacteria can produce many novel substances when fermentation, such as: the chemical compositions such as amino acid, organic acid, enzyme, vitamin, many effects that suppress the fruit and vegetable product brown stain that have are arranged in these materials, when in Yoghourt, the combination of various browning inhibitors is to fruit and vegetable pulping and enzymatic browning and non-enzymatic browning after making beating unique inhibition is arranged; Further, adopt superhigh pressure technique to carry out the physical cold sterilization, that is, adopt the static liquid pressure of 100-1000 MPa to kill the microorganism in food, this technology can keep the original nutritional quality of food and organoleptic quality well, and if in employing food industry, thermal sterilization technology commonly used can be damaged nutrition and the organoleptic quality that the fruits and vegetables Yoghourt is starched, especially the thermal sterilization processing can make the material sex change such as protein in fruits and vegetables Yoghourt slurry and condense, and has thoroughly destroyed its original rheology quality and fine and smooth mouthfeel; With the chemical substance sterilization technology, compare, this technology is not used chemical preservative.Below illustrate the preparation method of above-mentioned fruits and vegetables Yoghourt slurry, following example is for the present invention is described, but can not be used for limiting the scope of the invention, and wherein material used and reagent etc. in following embodiment, if no special instructions, all can obtain from commercial channels.
Embodiment 1, the preparation of bananas yoghourt slurry.
(1) banana is removed the peel, is cut into segment, after weighing, the banana section is put into to beater, then the part by weight with 1:2 adds Yoghourt, is pulled an oar.
(2) bananas yoghourt of gained slurry is loaded in soft packaging bag, vacuum-pumping and sealing, vacuum 0.09 MPa, the pumpdown time is 50 seconds, to allow the air in the bananas yoghourt slurry fully discharge.Wherein, soft packaging bag can be the composite nylon bag.
(3) bananas yoghourt slurry vacuum packet installed is put into the ultra high pressure treatment still, adds water as transmission medium, then seals the ultra high pressure treatment still, carries out ultra high pressure treatment, and processing pressure is 250 MPa, and the processing time is 60 min.
(4) open the ultra high pressure treatment still, take out the bananas yoghourt slurry, but obtain a kind of product with the banana natural color and luster, nutritious, that rheological property is good room temperature storage.
Embodiment 2, the preparation of yam Yogurt slurry.
(1) Chinese yam is removed the peel, cleans up, cuts into slices, after weighing, yam slice is put into to beater, then the part by weight with 1:10 adds Yoghourt, and demand can add a small amount of white sugar to taste, is pulled an oar.
(2) yam Yogurt of gained slurry is loaded in soft packaging bag, vacuum-pumping and sealing, vacuum is 0.075 MPa, the pumpdown time is 60 seconds, to allow the air in the yam Yogurt slurry fully discharge.
(3) yam Yogurt slurry vacuum packet installed is put into the ultra high pressure treatment still, adds water as transmission medium, then seals the ultra high pressure treatment still, carries out ultra high pressure treatment, and processing pressure is 600 MPa, and the processing time is 6 min.
(4) open the ultra high pressure treatment still, take out the yam Yogurt slurry, but obtain a kind of product with the Chinese yam natural colored, nutritious, that rheological property is good room temperature storage.
Embodiment 3, the preparation of apple, carrot Yoghourt slurry.
(1) carrot is removed the peel, cleans, cuts into slices, by apple cleaning, peeling, removal carpopodium and fruit stone, stripping and slicing, part by weight with 1:1 after weighing is put into beater by carrot slice and apple piece, then the part by weight with 1:1 adds the Yoghourt equated with carrot and apple gross weight, is pulled an oar.
(2) the fruits and vegetables Yoghourt of gained slurry is loaded in soft packaging bag, vacuum-pumping and sealing, vacuum 0.1 MPa, the pumpdown time is 40 seconds, to allow the air in fruits and vegetables Yoghourt slurry fully discharge.
(3) fruits and vegetables Yoghourt slurry vacuum packet installed is put into the ultra high pressure treatment still, adds water as transmission medium, then seals the ultra high pressure treatment still, carries out ultra high pressure treatment, and processing pressure is 550 MPa, and the processing time is 10 min.
(4) open the ultra high pressure treatment still, take out fruits and vegetables Yoghourt slurry, but obtain a kind of product with the fruits and vegetables natural colored, nutritious, that the rheology quality is good room temperature storage.
Embodiment 4, the preparation of orange, strawberry sour milk slurry.
(1) by orange cleaning, peeling, be cut into small pieces, base of fruit, section are cleaned, removed to strawberry, part by weight with 1:1 after weighing is put into beater by orange cube meat and strawberry sheet, and the part by weight of 2:1 of then take adds weight as half Yoghourt of orange and strawberry gross weight, is pulled an oar.
(2) the fruits and vegetables Yoghourt of gained slurry is loaded in soft packaging bag, vacuum-pumping and sealing, vacuum 0.08 MPa, the pumpdown time is 55 seconds, to allow the air in fruits and vegetables Yoghourt slurry fully discharge.
(3) fruits and vegetables Yoghourt slurry vacuum packet installed is put into the ultra high pressure treatment still, adds water as transmission medium, then seals the ultra high pressure treatment still, carries out ultra high pressure treatment, and processing pressure is 350 MPa, and the processing time is 35 min.
(4) open the ultra high pressure treatment still, take out fruits and vegetables Yoghourt slurry, but obtain a kind of product with the fruits and vegetables natural colored, nutritious, that the rheology quality is good room temperature storage.
Embodiment 5, the preparation of lemon, watermelon, mango, tomato, lettuce, broccoli Yoghourt slurry.
(1) by lemon cleaning, peeling, be cut into small pieces, remove seed, watermelon is cleaned, is cut into small pieces, goes seed, mango is cleaned, removes the peel, is cut into small pieces, tomato is cleaned, removes base of fruit, is cut into small pieces, lettuce is removed the peel, cleans, dices, broccoli is cleaned, stripping and slicing, part by weight with 1:1:1:1:1:1 after weighing is put into beater by lemon piece, watermelon piece, mango piece, tomato piece, lettuce fourth and broccoli piece, then the part by weight of 1:1.5 of take adds the Yoghourt of weight as 1.5 times of fruits and vegetables piece gross weights, is pulled an oar.
(2) the fruits and vegetables Yoghourt of gained slurry is loaded in soft packaging bag, vacuum-pumping and sealing, vacuum 0.095 MPa, the pumpdown time is 45 seconds, to allow the air in fruits and vegetables Yoghourt slurry fully discharge.
(3) fruits and vegetables Yoghourt slurry vacuum packet installed is put into the ultra high pressure treatment still, adds water as transmission medium, then seals the ultra high pressure treatment still, carries out ultra high pressure treatment, and processing pressure is 450 MPa, and the processing time is 20 min.
(4) open the ultra high pressure treatment still, take out fruits and vegetables Yoghourt slurry, but obtain a kind of product with the fruits and vegetables natural colored, nutritious, that the rheology quality is good room temperature storage.
Finally it should be noted that, although with reference to better enforcement, the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not breaking away from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (8)
1. the preparation method of a fruits and vegetables Yoghourt slurry, comprise the steps:
Fruits and vegetables are cleaned out and stripping and slicing, to obtain the fruits and vegetables piece;
Fruits and vegetables piece and Yoghourt are mixed and pull an oar to obtain fruits and vegetables Yoghourt slurry, and wherein the weight ratio of fruits and vegetables piece and Yoghourt is 1:10～2:1;
The fruits and vegetables Yoghourt of gained slurry is vacuumized to packing;
The fruits and vegetables Yoghourt slurry that vacuum packet is installed is put into the ultra high pressure treatment still and is carried out obtaining product after the ultrahigh-pressure sterilization processing.
2. the preparation method that fruits and vegetables Yoghourt as claimed in claim 1 is starched, it is characterized in that: the weight ratio of fruits and vegetables piece and Yoghourt is 1:1.
3. the preparation method that fruits and vegetables Yoghourt as claimed in claim 1 is starched, it is characterized in that: Yoghourt can be the natural fermented type Yoghourt of buying from the market, or the Yoghourt of producing according to national Yoghourt standard production technique self-fermentation.
4. the preparation method that fruits and vegetables Yoghourt as claimed in claim 1 is starched, it is characterized in that: vacuum-packed vacuum is 0.075
~0.1 MPa.
5. the preparation method that fruits and vegetables Yoghourt as claimed in claim 4 is starched, it is characterized in that: vacuum-packed vacuum is 0.09 MPa.
6. the preparation method that fruits and vegetables Yoghourt as claimed in claim 1 is starched, it is characterized in that: the ultrahigh-pressure sterilization treatment conditions are: pressure is 250
~600 MPa, the processing time is 6
~60 min.
7. the preparation method that fruits and vegetables Yoghourt as claimed in claim 6 is starched, it is characterized in that: the ultrahigh-pressure sterilization treatment conditions are: pressure is 550 MPa, the processing time is 10 min.
8. the preparation method of fruits and vegetables Yoghourt as claimed in claim 1 slurry is characterized in that: the fruits and vegetables Yoghourt slurry that vacuum packet is installed is put into the step that the ultra high pressure treatment still carries out after the ultrahigh-pressure sterilization processing obtaining product and is specially:
The fruits and vegetables Yoghourt slurry that vacuum packet is installed is put into the ultra high pressure treatment still, adds water or other accommodating pressure-transmitting liquid medium;
Sealing ultra high pressure treatment still, carry out obtaining product after the ultrahigh-pressure sterilization processing.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105123921A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Room-temperature fermented milk and preparing method thereof |
| WO2018122697A1 (en) | 2016-12-27 | 2018-07-05 | Tubitak | Vegetable-fruit pulp crisp |
| CN109221403A (en) * | 2018-10-22 | 2019-01-18 | 上海应用技术大学 | With the active non-thermal sterilization of polyphenol high anti-oxidation can preservation under room temperature Yoghourt preparation |
| CN110122738A (en) * | 2019-06-12 | 2019-08-16 | 合肥工业大学 | A kind of high sulforaphen content broccoli and preparation method and application |
| CN110692719A (en) * | 2019-11-01 | 2020-01-17 | 南京神农园食品产业有限公司 | Bacillus coagulans JY69 and method for preparing viable bacteria type mixed berry pulp by using same |
| CN111357818A (en) * | 2020-04-29 | 2020-07-03 | 贵州好一多乳业股份有限公司 | Herba Houttuyniae yogurt and its preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN110122738A (en) * | 2019-06-12 | 2019-08-16 | 合肥工业大学 | A kind of high sulforaphen content broccoli and preparation method and application |
| CN110692719A (en) * | 2019-11-01 | 2020-01-17 | 南京神农园食品产业有限公司 | Bacillus coagulans JY69 and method for preparing viable bacteria type mixed berry pulp by using same |
| CN111357818A (en) * | 2020-04-29 | 2020-07-03 | 贵州好一多乳业股份有限公司 | Herba Houttuyniae yogurt and its preparation method |
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Application publication date: 20140108 |